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Momofuku-style Compost Cookies

So, I think my hubby’s getting tired of me blabbing about Momofuku endlessly at home… like how I want to pickle all types of fruits and vegetables Momofuku-style, or how I want to make the steamed pork buns again which probably is the most famous dish in Momofuku’s menu, or how I want to make ramen at home following Momofuku’s recipe. I know there’s so much hype about Momofuku but even without that, I’m so inspired by the cookbook itself 😀

[btw, I also have this recent fascination with pastry chef Johnny Iuzzini. seriously, is there any hotter chef out there?]

Hubby asked me if there’s anything sweet from Momofuku that I can try at home. I’ve read about the Crack Pie (which I’m dying to try pretty soon!) and Compost Cookies. When I saw the ingredients for the Compost Cookies, I was like “whoa! junk food in my cookie! hell yeah!”

The ingredients are (as stolen from Regis and Kelly site):

1 cup butter

1 cup sugar

3/4 cup light brown sugar

1 tablespoon corn syrup

1 teaspoon vanilla extract

2 large eggs

1-3/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons kosher salt

1-1/2 cups your favorite baking ingredients

1-1/2 cups your favorite snack foods (chips, pretzels, etc)

1 tablespoon ground coffee beans (optional)

For the favorite baking ingredients, I used white choco chips, dark choco chips, and oatmeal.

For the snack part, I have to admit that I was just lazy and used a bag of chips that I have around. Next time I make the cookies, I’ll make sure that I use the same ingredients used by Christina Tosi in her interview over at Regis and Kelly.

I used Jack N Jill Chippy in Garlic and Vinegar (and oh yes, I was playing World of Warcraft) that day.

Cream butter, sugars and corn syrup on medium high for 2-3 minutes–the paddle on your stand mixer works well for this.

On a lower speed, add eggs and vanilla. Increase mixing speed to medium-high, and grab a magazine–you’re going to let this mix for ten minutes. By the end of this time, your batter will be almost pale white color and will have nearly doubled in size.

After ten minutes, lower speed, add the flour, baking powder, baking soda, and salt. Mix 45-60 sec just until your dough comes together and all the dry ingredients have been incorporated.

On same low speed, add your sweet add-ins and mix for 30-45 sec until they evenly mix into the dough.

Add in the savories last, being careful not to overmix.

Using a small ice cream scoop (or spoon, or melon baller), spoon the onto a parchment lined baking sheet, in approximately 2 tbsp drops.

Once scooped, wrap cookie dough with plastic wrap and refrigerate for a minimum of 1 hour or up to 1 week. Refrigerating is key–don’t even think about baking from room temperature!

Heat oven to 400F. Bake 9-11 min.

Cool the cookies completely on the baking sheet before transferring to a wire rack or airtight container.

Hubby loved the cookies. They turned out to be crunchy but when chewed, they have a nice balance of crunchiness and chewiness. Of course, there’s no perfect way to enjoy the cookies than with a glass of milk.

I loved the cookies too but to be honest, I received mixed emotions from friends about it. What’s most important to me though is that hubby said the cookies are so good he definitely loved them 🙂 I’m sure these cookies are gonna win my friends over the next time I make them because I’ll make sure that there’s a blast of flavors goin’ on in there 😀